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RECIPES
TEMPURA
Tempura is a style of deep frying that
originated in Japan. It uses a very light
batter to coat seafood (particularly
prawns) and vegetables. Tempura is then
traditionally served with a light dipping
sauce. Food suitable for Tempura are:
• Prawns
• Whole button mushrooms
• Sliced sweet potato
• Fresh asparagus
• Whole beans
• Whole baby corn
• Cauliflower or broccoli florets Honey
TEMPURA BATTER
INGREDIENTS
4 litres oil for deep frying
2 cups plain flour
2 egg yolks
2 cups iced water
Selection of food from above list
METHOD
1. Fill deep fryer with 4 litres of oil. Preheat
to 190°C.
2. To prepare batter, sift flour into a bowl.
Make a well in the centre. Add egg
yolks and iced water stirring until just
combined. The batter should be rough
and only half mixed. As batter will
thicken on standing, use immediately.
3. Coat food of choice in batter allowing
excess batter to drain off.
4. With basket in lowered position, deep
fry in small batches until pale golden,
approximately 4–5 minutes allowing oil
to reheat between each batch. Drain.
Serve with Tempura Dipping Sauce or
teriyaki sauce.
TIP
If batter becomes too thick, thin
down with extra iced water.
When the basket is in the lowered
position always use tongs and gently
lower the battered food into the oil.
TEMPURA DIPPING SAUCE
Makes 250ml
INGREDIENTS
L cup soy sauce
L cup mirin or sherry
L cup strained chicken stock
METHOD
1. Combine soy sauce, mirin and stock.
Serve as dipping sauce for Tempura.
Tempura Batter can also be used in recipes
other than the traditional Tempura.
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